Oven pancakes with vegetables and feta

Ingredients for 4 servings:

• 1 tbsp oil
• 2 large carrots
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 200 g feta cheese
• 125 g flour
• 1 tsp baking powder
• 5 m.-sized eggs
• 125 ml milk
• 75 ml carbonated mineral water
• ½ tsp salt
• 1 bunch of parsley
• 1 bunch of chives
• 2 cups sour cream
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pancakes from the tray

Line a baking sheet with parchment paper and drizzle with oil. Place in the oven and preheat to 175°C (fan oven). Peel the carrots and trim the bell peppers. Cut both into very fine strips. Trim, wash, and slice the spring onions. Crumble the feta cheese. For the batter, combine the flour, baking powder, eggs, milk, mineral water, and about ½ teaspoon of salt into a smooth batter. Pour evenly onto the hot baking sheet. Sprinkle with the vegetables and feta cheese and bake in the hot oven for about 15-20 minutes. Meanwhile, wash, dry, and finely chop the herbs. Mix with the sour cream and season with salt and pepper. Using the parchment paper, roll up the pancake starting at the narrower end. Cut into pieces and serve with the herb sour cream. This serves about 4-6 people, depending on how hungry you are.